Peanut Butter Cream Pie (Dairy-Free)

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My version of a creamy, dreamy frozen chocolate peanut butter pie. This no-bake recipe is made with a base of cashews instead of cream.

I was scrolling through my Instagram recently and found myself drooling over a slice of peanut butter cream pie, posted by someone eating at a restaurant in Australia, of all places.

Aside from the mouthwatering pic, I was intrigued by the idea that peanut butter cream pie, which I’ve always thought of as a distinctly American dessert, has traveled to the ends of the earth to delight hungry people Down Under.

But — back to this particular pie. You know what it’s like to be struck by a craving. My instant attraction to the lofty, chocolate-lashed pie I saw on social media meant peanut butter cream pie needed to happen, pronto.

I wanted to make a pie in the classic tradition of a good, old-fashioned peanut butter cream pie — a confection with a rich, cloud-like texture and that intense peanut-butter-cup flavor, with less of the dairy and sugar that makes it feel overwhelmong

The crust layer is a simple blend of ingredients, including walnuts, cocoa and maple syrup.

The secret to the rich filling is based on unroasted cashews — they make a delicious, neutral-tasting cream when soaked and blended.

This is a very easy recipe, but you will need to get your hands on a high-speed blender (preferably) to make a super-smooth, rich cream.

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Peanut Butter Cream Pie (Dairy-Free)

Karen Tedesco

My version of a creamy, dreamy frozen chocolate peanut butter pie. This no-bake recipe is made with a base of cashews instead of cream.

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5 from 5 ratings

Prep Time 25 minutes mins

Inactive Time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Course Desserts

Cuisine dessert

Servings 8 servings

Cook ModePrevent your screen from going dark

Equipment

9-inch deep-dish pie dish

Ingredients

Yield: One 9-inch pie

Filling:

• ▢ 2 cups (260 g) raw cashews
• ▢ ¾ cup (195 g) unsweetened creamy peanut butter
• ▢ 1 cup pitted Medjool dates, about 6
• ▢ ⅓ cup (80 ml) maple syrup
• ▢ 1 teaspoon fine sea salt
• ▢ 1 whole vanilla bean
• ▢ 4 ounces (125 g) semisweet or bittersweet chocolate(choose vegan chocolate if you prefer), chopped
• ▢ ⅓ cup (50 g) chopped unsalted peanuts

Crust:

• ▢ 2 cups (235 g) raw walnuts or almonds
• ▢ ¼ cup (20 g) cocoa powder
• ▢ 3 tablespoons (45 mk) maple syrup
• ▢ 1 tablespoon (15 ml) melted coconut oil or vegetable oil
• ▢ 1 teaspoon vanilla extract
• ▢ Pinch sea salt

US Customary – Metric

Instructions 

Make the filling:

• Cover the cashews with water and soak for 2 hours.
• Drain the cashews and put into a powerful blender or a food processor. Add 1 1/2 cups cold water, the peanut butter, dates, maple syrup and sea salt. Split the vanilla bean and scrape the seeds into the mixture. Puree until very smooth, thick and creamy (if the mixture becomes too thick to blend, add more water one tablespoon at a time until it’s the right consistency).

Make the crust:

• Process the walnuts or almonds in a food processor until they look like coarse flour. Add the remaining ingredients and pulse until mixed. Press the crumbs into the bottom of a 9-inch deep pie dish or tart pan with 2-inch sides.
• Pour the filling into the crust and place in the freezer for 10 minutes.
• Put the chocolate in microwaveable dish and heat on high in 30 second increments, stirring each time, until it’s melted. Spoon some of the chocolate in random blobs over the top of the filling (save the rest for serving). Use a skewer or thin knife and swirl the chocolate into spirals (be sure not to touch the crust layer).
• Cover the pie and freeze until firm, about 2 hours. Let it thaw at room temperature until it’s sliceable. Serve drizzled with more melted chocolate and sprinkled with peanuts.

Karen’s Notes and Tips

• You need a 9-inch deep-dish pie plate, or a 9-inch tart pan with 2" inch sides (also known as a quiche pan).
• Store the pie in the freezer and thaw at room temperature about 15 minutes before serving.

Nutrition per serving

Calories: 761kcal Carbohydrates: 57g Protein: 20g Fat: 56g Sodium: 304mg Fiber: 8g Sugar: 35g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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• Chocolate
• Desserts

Hey, I’m Karen

Creator of Familystyle Food

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I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.